Description
This delightful Lemon Blueberry Cake is a perfect balance of citrusy flavors and sweet blueberries, topped with a creamy cream cheese frosting. It’s a light and moist cake that is sure to impress at any gathering.
Ingredients
Units
Scale
Cake:
- 1 1/2 cups all-purpose flour (gluten-free, if needed)
- 1 cup sugar (brown or coconut sugar work)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Cream Cheese Frosting:
- 3 tablespoons cream cheese, softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.
- Mix the batter: In a large mixing bowl, combine flour, sugar, salt, and baking soda. Add oil, water, lemon juice, and vanilla extract. Fold in blueberries. Transfer batter to the cake pan.
- Bake: Bake for 35-40 minutes or until a skewer comes out clean. Let the cake cool completely in the pan.
- Make the frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar until combined. Adjust consistency with water or more sugar.
- Frost the cake: Frost the cooled cake if desired.
Notes
- For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
- Frosting is optional. The cake is delicious even without frosting.
- Store the cake in the fridge to maintain freshness for up to 5 days. Wrap it well to prevent drying out.
- Leftover slices can be frozen for up to 2 months in a sealed bag.
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 21g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg
